July 06, 2020
Recipe by Naturopath Jenny Allwell from Allwell Natural Healing.
This is a great little dish we eat regularly and I have found it great for using up vegetables that are a few days old and not as crisp anymore. It is simple to make and can be different every time depending on the ingredients you have available and your taste and food restrictions. It also makes great leftovers.
Remove pie from oven – pour in your vegetables, top with the torn spinach leaves and then pour over your egg mixture.
Top with parmesan cheese, dukka or I use ‘Pimp my salad’ hemp cheese
Place back in the oven for 15-20 minutes until lightly brown on top and feels firm.
Rest for 10 minutes, slice and enjoy!
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